TARTE TROPEZIENNE FACILE façon Cyril Lignac Simple et Délicieux

Dear subscribers, hello, I find you today for a brand new recipe and we will make together the recipe of the trapezian pie. So you have to know that the real recipe has been kept secret by its creator for decades. However, the recipe that I propose to you is very close to the original. So we meet right away for the reading of the ingredients, just time for me to get off this perch. For the brioche dough to be made the day before, we will need 250 g of flour T45 or T55 30 g of sugar, a pinch of salt 10 g of fresh yeast or half a sachet of dry yeast 3 whole eggs 150 g of butter at room temperature and half a teaspoon of orange blossom water. For the diplomat cream, we will need half a liter of milk 120 g of sugar 5 egg yolks 50 g of cornstarch A leaf and a half of gelatin and 250 g of whole liquid cream. For the decoration, we will need pearl sugar, a golden egg yolk and icing sugar. So we will start already by pouring all the flour into the robot tank. We will add the sugar, the salt. Then we will emulsify the fresh yeast. In the center, we will pour our three eggs, then the orange blossom water. And we will start to knead everything slowly so that it forms a dough at low speed. After five minutes of kneading, we can see that all the elements have been well incorporated with each other. So we will now add our butter at room temperature. The butter will tend to stick to the walls of the bowl. So do not hesitate to use a pastry scraper like this in the middle of kneading in order to unstick the butter. Once the butter is well incorporated, we will let our robot run for about ten minutes. In order to give elasticity and body to our dough. So it's been about ten minutes that the dough is kneaded at low speed. It is ready. If you have a doubt, if you are not sure if it is kneaded enough, here are two tips that may help you. So first tip, the dough must be perfectly detached from the walls of the bowl. So as long as the dough does not come off, you have to continue kneading it. And then you have to be able to lift your dough like this between your fingers without it breaking. If it breaks, it does not have enough elasticity, so you have to continue kneading it. There, for me, it is perfect. We will reserve our dough in a container. We will leave it for an hour at room temperature in order to trigger the yeast process well. Then we will place it overnight in the refrigerator until tomorrow morning. Do not forget to cover it with a damp cloth. One night has passed, so we will meet again the next morning for the rest of our recipe. And we will take care of our brioche dough right away. So we will generously flour our work surface. We will pour our dough on the flour. We can see that it has a very firm consistency. It's normal, it spent the night in the fridge. And since it is a dough where there is still a lot of butter in it, so the butter will close the dough in the fridge. So don't panic, it will regain all its flexibility by recovering the temperature. So we will leave it overnight in the refrigerator until tomorrow morning. It will regain all its flexibility by recovering the temperature. So this step will consist of simply degassing the dough. To get all the air trapped inside. And we will form a round dough. No need to knead it again, you just don't have to work it too much. We will just try to give it a round shape. So we will spread it out now, trying to keep this rounded shape. And so we will spread it out on a diameter of about 22-24 cm. It is preferable to work it cold when it comes out of the fridge. Without that, you could not pass the rolling pin on it without it being sticky. Make sure it is always well floured at the bottom so that it does not stick to the work surface. When we have reached the right size, we will come and place it on a non-stick plate. And if you have a circle, it is better to put one around it. This way, when the dough inflates and takes on volume, it will touch the edges. We will have a brioche that will be very round and regular. And now we will let it rise like that for about 2 hours. The proofing time will reach 3 hours, depending on whether you have a piece that is hot or rather fresh. After the proofing time, we see that the brioche has risen well. So we will move on to the cooking stage. But before that, we will brown it and put the sugar on it. So I diluted my egg yolk with a little water. Of course, I make sure not to press too hard on the brioche dough so as not to degas it and not to let all the air that is trapped inside the dough escape. Otherwise, of course, it would not rise to cooking. Or much less anyway. Now we are going to put the pearl sugar that will adhere perfectly to the dough since we browned it just before. And that's it. So we're going to cook it for 20 to 25 minutes, rotating heat at 180 degrees. So the brioche is cooked. We will now have to remove its circle, place it on a rack so that it cools completely before continuing. Rehydrate the gelatin sheets in cold water for about 10 minutes. We will heat the milk until it foams. Meanwhile, in another bowl, we will pour all the yolks with the sugar. Then we will mix the yolks with the sugar without making the preparation white, because it is useless. We will now add the cornstarch. Then when the milk is hot, we will pour it twice on the preparation. Replace everything in the initial saucepan. Then we will thicken over low heat to obtain the texture of a pastry cream. Never stop stirring. The preparation is thickening. When there is a small boil, you can stop cooking. The cream is ready. And we remove from the heat. After pouring this preparation into a container, we will add the soaked gelatin and incorporate it well with the whisk. Under the effect of heat, the gelatin will melt completely. We will film on contact and let this preparation cool completely before using it. When the preparation has cooled, we can place it in the refrigerator so that it is at the same temperature as the whole liquid cream. Attention, a few small details to avoid traps. Before continuing to make our diplomat cream by mixing the pastry cream and the cream that we are going to whip, you have to wait for the brioche dough to come out of the oven and completely cool. Indeed, if you poach the cream on the hot or warm brioche, the cream will melt. And if you prepare your diplomat cream too quickly, the gelatin that is inside the cream will freeze. And so when you poach, you will not have a good result, you will not be able to poach correctly. Now that our brioche has cooled well, we will be able to cut it into two equal parts. Always prefer a bread knife, a sharp knife, rather than a smooth knife. Place the second disc aside. We can discover a brioche that is really beautiful, alveolated, well aerated. And that is also thanks to the fact that it has risen all night, it stayed in the fridge all night. And we have a really optimal result. We will be able to finish our diplomat cream. So I got my pastry cream, which has the effect of frozen gelatin, which is quite normal. We will have to relax it a little with the electric whisk in order to be able to incorporate the whipped cream more easily. So I pour my whole liquid cream into the bowl of the whisk. Then I will whip this cream in whipped cream, but not too thin, just a whipped cream. At the same time, I will relax the pastry cream with the electric whisk. Let's go. Here, the cream is sufficiently whipped. I will now add liquid vanilla. I forgot to film this ingredient in the ingredients description. I will add it of course in the info bar. We see that the pastry cream has relaxed well. Since the texture of the pastry cream is much more consistent than the whipped cream, we will already mix a little whipped cream to relax. So here we can use the electric whisk for this step. And we will continue the mixture with the maryse much more delicately. Here, our cream is finished. We will now place it in a pocket with a socket, the socket of your choice. And we will be able to poach directly on our pastry dough. So either you can make roses, or you can make the patterns you want. Once you've done the whole thing, garnish the inside. All we have to do is place the hat on it. Then sprinkle with icing sugar to perfect the decoration. Our pretty Tropezian pie is ready. To taste it, you will have to put it in the refrigerator for an hour to freeze the cream. Then it will have to be left in a cold, fresh room at room temperature before tasting it. Knowing that the pastry dough and the fridge do not do good cleaning. Since there is a lot of butter in the pastry dough, it can harden it if it spends too long in the fridge. Here, I wish you a good appetite. The recipe is now finished. I hope you enjoyed it. As usual, don't forget to put a lot of thumbs up just below the video. And we'll see you soon for the next video. Bye bye my friends.